Ingredients
- Chicken thighs (bone-in, skin-on) – 6-8
- Ranch dressing mix – 2 tablespoons
- Olive oil – 2 tablespoons
- Paprika – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: In a medium bowl, whisk together the ranch dressing mix, olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Step 3: Place the chicken thighs on the prepared baking sheet.
- Step 4: Brush or spoon the ranch mixture evenly over each chicken thigh, ensuring they are well coated.
- Step 5: Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The skin should be crispy and golden brown.
- Step 6: Let the chicken rest for 5 minutes before serving.
Notes
- Store leftover ranch chicken thighs in an airtight container in the refrigerator for up to 3 days.
- For crispy skin when reheating, broil the chicken thighs for a few minutes after microwaving or baking.
- Serve these flavorful chicken thighs with a side of mashed sweet potatoes and roasted broccoli for a complete meal.
- For extra crispy skin, pat the chicken thighs dry with paper towels before applying the ranch mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American